This dish isn't just a Canadian thing. Way back in the 1970s, one my favorite lunch spots was the local pool hall, which had an offering called the double-gravy burger. It was a grill-toasted hamburger bun with two patties, served open-faced, surrounded by shoestring potatoes and smothered in brown gravy. Then a drizzle of catsup was put on top. Mushrooms and cheese were optional. And daaaamn it was good.

JackieRabbit:This dish isn't just a Canadian thing. Way back in the 1970s, one my favorite lunch spots was the local pool hall, which had an offering called the double-gravy burger. It was a grill-toasted hamburger bun with two patties, served open-faced, surrounded by shoestring potatoes and smothered in brown gravy. Then a drizzle of catsup was put on top. Mushrooms and cheese were optional. And daaaamn it was good.

That sounds an awful lot like the Horseshoe, Springfield Illinois' claim to fame, only with gravy instead of cheese sauce.

The Third Man:JackieRabbit: This dish isn't just a Canadian thing. Way back in the 1970s, one my favorite lunch spots was the local pool hall, which had an offering called the double-gravy burger. It was a grill-toasted hamburger bun with two patties, served open-faced, surrounded by shoestring potatoes and smothered in brown gravy. Then a drizzle of catsup was put on top. Mushrooms and cheese were optional. And daaaamn it was good.

That sounds an awful lot like the Horseshoe, Springfield Illinois' claim to fame, only with gravy instead of cheese sauce.

I love these regional and local specialties. Sadly, the chains are making them disappear in most places.

Then I highly recommend finding smoked meat!Fact: Runny egg is heaven on smoked meat.Fact: Smoked meat is heaven on poutine.Conclusion: Prepare in advance a small bed of pillows and blankets for reclining into as you enter the happiest food coma.

JackieRabbit:This dish isn't just a Canadian thing. Way back in the 1970s, one my favorite lunch spots was the local pool hall, which had an offering called the double-gravy burger. It was a grill-toasted hamburger bun with two patties, served open-faced, surrounded by shoestring potatoes and smothered in brown gravy. Then a drizzle of catsup was put on top. Mushrooms and cheese were optional. And daaaamn it was good.

I'm sure it was good, but that definitely isn't anything like poutine.

Damn, that sounds to be the ideal addition to a cabane à sucre (sugar shack).

First time we ever encountered one of these establishments (near St. Jean) we called it Heart Attack Heaven. Simply tons of low-flavor, high cholesterol food-like substances, piled up and scarfed down by hungry québécoises during the summer, when they apply a heavy layer of adipose tissue to help them survive the winter.

Dear Mr_Edmontoniectomy,I would like to know why Famoso Pizzeria never bought into my favourite Edmonton craze: Donair meat on everything. Seriously. Donair on pizza is one of the best drunk food ideas out of Edmonton.The worst drunk food that I've ever had is poutine pizza in Vancouver. I don't recommend poutine on pizza in any city.

Serious answer. As Mr_Ectomy and Evil Mackerel point out, poutine can be treated much like a hash, where whatever you want can go in.Personally, I suggest beef and eggs, especially smoked beef brisket, if you can find it. Got a Jewish deli nearby? A good chance that they'll have smoked brisket.But, yeah, you could throw any combination of items on there.

MBooda:Damn, that sounds to be the ideal addition to a cabane à sucre (sugar shack).

[www.bonjourquebec.com image 480x320]

First time we ever encountered one of these establishments (near St. Jean) we called it Heart Attack Heaven. Simply tons of low-flavor, high cholesterol food-like substances, piled up and scarfed down by hungry québécoises during the summer, when they apply a heavy layer of adipose tissue to help them survive the winter.

YES! YESYESYES! I can't wait for the thawing to begin. Apple, maple, pork themed all-you-can-eat meals followed by maple syrup on a stick!Except cretons. I farking hate cretons.

MBooda:Damn, that sounds to be the ideal addition to a cabane à sucre (sugar shack).

[www.bonjourquebec.com image 480x320]

First time we ever encountered one of these establishments (near St. Jean) we called it Heart Attack Heaven. Simply tons of low-flavor, high cholesterol food-like substances, piled up and scarfed down by hungry québécoises during the summer, when they apply a heavy layer of adipose tissue to help them survive the winter.

Oh wow, I forgot about those. Went to one about nine years ago with a group of friends, then we all passed out in the hotel from carb overload.

HoFChaos:JackieRabbit: This dish isn't just a Canadian thing. Way back in the 1970s, one my favorite lunch spots was the local pool hall, which had an offering called the double-gravy burger. It was a grill-toasted hamburger bun with two patties, served open-faced, surrounded by shoestring potatoes and smothered in brown gravy. Then a drizzle of catsup was put on top. Mushrooms and cheese were optional. And daaaamn it was good.

I'm sure it was good, but that definitely isn't anything like poutine.

Poutine is fried potatoes covered with gravy and other possible additions. I've never had poutine, but based on what I'm seeing on the web it looks great and the dish I described would probably be called poutine by some in Quebec. Poutine seems to be something of a catch-all term for variations on the basic theme.

Dear Mr_Edmontoniectomy,I would like to know why Famoso Pizzeria never bought into my favourite Edmonton craze: Donair meat on everything. Seriously. Donair on pizza is one of the best drunk food ideas out of Edmonton.The worst drunk food that I've ever had is poutine pizza in Vancouver. I don't recommend poutine on pizza in any city.